Maine Lobster Recipe

Chill and ready

Place live lobsters in the refrigerator or an insulated cooler for 20–30 minutes to sedate them slightly. While chilling, prepare all ingredients and an 8–10 quart pot for cooking.

Bring the poaching/basting liquid to a rolling boil: in a 8–10 quart pot combine 8 cups water, 1 cup white wine (if using), 2 tablespoons coarse sea salt, 1 bay leaf, and 8 peppercorns. Bring to a vigorous boil over high heat.

Boil

Holding each lobster firmly by the body, quickly plunge them headfirst into the boiling liquid. Cover the pot. Once the liquid returns to a boil, start timing. For 1 1/4–1 1/2 lb lobsters, boil 8–10 minutes for firm, fully cooked meat. Add 1–2 minutes if you prefer slightly firmer meat or if lobsters are larger than 1 1/2 lb.

Remove the lobsters with tongs and transfer to a bowl or tray. Let rest for 2–3 minutes to cool slightly before handling for splitting.

Place a lobster on a cutting board belly-side down. Using heavy chef's knife or kitchen shears, press the tip of the knife on the center of the head and force down to split the shell lengthwise (or twist and pull the tail from the body then split the body). Repeat with the second lobster. Remove and discard the stomach sac (small greenish-gray area behind the eyes) and the vein in the tail if present. Keep the roe (if female and desired) and tomalley (green) if you like; otherwise remove.

Reserve the shells for presentation if desired, and place split lobsters cut-side up on a baking sheet or serving platter.

Make Herb Butter (optional)

In a small bowl combine 4 tbs softened butter, 2 tbs chopped parsley, 1 tbs chopped chives, 1 tsp lemon zest, and 1 tsp sea salt. Mix until smooth and refrigerate until needed. Melt 6 tbs unsalted butter in a small saucepan over low heat for basting and serving (reserve 1 cup melted for serving).

Brush the cut lobster meat generously with the melted basting butter. If desired, dot or spread some of the herb butter on the cut meat. For a lightly caramelized finish, place the butter-brushed lobsters under a preheated broiler on high for 1–2 minutes, watching closely until the edges just begin to color. Remove immediately.

Squeeze fresh lemon over the lobster meat and season with a pinch of sea salt and a grind of black pepper to taste (use the 1 tsp of each listed earlier proportionally).

Arrange lobsters on warmed plates with lemon wedges and parsley sprigs. Serve immediately with reserved melted butter for dipping.